Mix soy sauce, sesame oil, stock, and sugar in bowl as a sauce. Set aside. In 3 tsp. of the oil, stir-fry mushrooms, carrots, bamboo shoots, and bean curd. Add 2 tsp. of the sauce from bowl. Mix well.

Place a bean curd skin sheet on cutting board. Spread completely with 1 tsp. sauce. Cover with another bean curd sheet and another teaspoon of sauce. Repeat to make a total of 6 layers. On the top, place 1/2 of the stir-fry mixture. Roll up tightly and push down as flat as possible. Repeat with remaining ingredients to make another large roll.

Remove neck from body cavity and giblets from neck cavity; refrigerate for another use. Rinse turkey and drain well. Turn wings back to hold neck skin in place. Place turkey breast side up in open pan, about 2 inches deep. Insert meat thermometer deep into thickest part of thigh, not touching bone.

Brush skin with oil to prevent drying. Further basting is unnecessary. Roast in 325 degree F. oven. When skin is golden brown, shield breast loosely with lightweight foil to prevent over browning.

About 1 1/2 hours before turkey is done (see package directions for cooking times) place vegetables in roasting pan around turkey. Drizzle vegetables with melted butter and grape juice. Season with salt and pepper. Roast vegetables with turkey for remaining time, stirring occasionally.

Check turkey for doneness. Internal thigh temperature should be 180 to 185 degrees F. Thigh and drumstick meat should feel soft. When thigh is pierced, juices should be clear, not pink.

Yelena Gorovoy says, `I never know about proportions; I do it as I feel. Basically, I cook equal portions of all the vegetables, except a little less onions. I cook all the vegetables in the same pan, chop them, then refrigerate. Then I put oil and vinegar and salt on top.'